We begin making the Sweet And Spicy Shanghai Crispy Lotus Stem by keeping things ready for the dish, In a small mixing bowl, mix the ingredients sauce along with the water starch ingredients.
Boil the sliced ​​lotus stem in a saucepan with 2 cups of water and a tablespoon of vinegar so that the lotus stem does not turn brown.
After 5 minutes of boiling, strain the water and place the lotus stem on a kitchen paper napkin to absorb all the moisture from it.
Next in a small bowl, add 4 tablespoons of cornflour and salt, add the boiled lotus stem and dust it so that it just coats it evenly.
Heat a flat bottomed pan and drizzle some oil and place these lotus stems and fry on either side till it becomes brown crispy.
Later on the heat a wok with oil, add in the ginger and garlic, sauté for 1 minute.
Once it is turned crispy, you can add the sauce mixture slowly and keep stirring till it turns thick and not lumpy.
Once it is done add the crispy lotus stem. Sprinkle the toasted peanuts, red chilies, and spring onions and give it a stir.
Serve the Sweet And Spicy Shanghai Crispy Lotus Stem along with Dan Dan Noodles to enjoy a scrumptious meal.
